Mystical Witch Soup Recipe for Cozy Nights Recipe

Introduction

Mystical Witch Soup is a comforting, flavorful dish perfect for cozy nights. This hearty vegetable and bean soup blends fragrant herbs and warm spices for a satisfying meal that’s both nourishing and delicious.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, sliced
• 1 cup butternut squash, cubed
• 1 (15 oz) can cannellini beans, drained
• 4 cups vegetable broth
• 1 teaspoon thyme
• 1 teaspoon sage
• 1/2 teaspoon cinnamon
• Salt and black pepper to taste
• Optional garnishes: fresh parsley, a drizzle of coconut milk, or chili flakes

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent. Incorporate the garlic, cooking for another minute until fragrant.
2. Step 2: Add the diced carrots, sliced celery, and butternut squash. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.
3. Step 3: Pour in the vegetable broth. Stir in thyme, sage, cinnamon, salt, and black pepper. Bring the soup to a boil.
4. Step 4: Reduce the heat and let the soup simmer uncovered for 20-25 minutes, allowing the flavors to meld and the vegetables to soften fully.
5. Step 5: Add the cannellini beans during the last 5 minutes of simmering. For extra creaminess, blend a portion of the soup with an immersion blender and stir it back into the pot. Serve hot, garnished with fresh parsley or a drizzle of coconut milk if desired.

Tips & Variations

• For a richer flavor, try roasting the butternut squash before adding it to the soup.
• You can substitute cannellini beans with chickpeas or navy beans.
• Add a pinch of chili flakes for a subtle spicy kick.
• If you prefer a gluten-free option, ensure your vegetable broth is certified gluten-free.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. This soup also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan when using vegetable broth and no animal products. Optional garnishes like coconut milk are also vegan-friendly.

What can I use if I don’t have an immersion blender?

If you don’t have an immersion blender, you can carefully transfer a portion of the soup to a regular blender, blend until smooth, and then stir it back into the pot for creaminess.

Mystical Witch Soup Recipe for Cozy Nights Recipe

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★★★★★

4.7 from 50 reviews

A cozy and mystical autumn soup featuring butternut squash, cannellini beans, and aromatic herbs like thyme, sage, and cinnamon. This warm and comforting vegetable soup is perfect for chilly nights, offering both creamy and hearty textures with a subtle hint of spice.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, sliced
• 1 cup butternut squash, cubed
• 1 (15 oz) can cannellini beans, drained
• 4 cups vegetable broth

Spices & Seasonings

• 1 teaspoon thyme
• 1 teaspoon sage
• 1/2 teaspoon cinnamon
• Salt and black pepper to taste

Optional Garnishes

• Fresh parsley
• Drizzle of coconut milk
• Chili flakes

Instructions

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent. Incorporate the minced garlic and cook for another minute until fragrant.
2. Cook Vegetables: Add the diced carrots, sliced celery, and cubed butternut squash to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.
3. Add Broth and Spices: Pour in the vegetable broth. Stir in thyme, sage, cinnamon, salt, and black pepper. Bring the mixture to a boil.
4. Simmer Soup: Reduce the heat to low and let the soup simmer uncovered for 20-25 minutes, allowing flavors to meld and vegetables to fully soften.
5. Add Beans and Blend: Add the drained cannellini beans during the last 5 minutes of simmering. For extra creaminess, blend a portion of the soup with an immersion blender and stir back into the pot.
6. Serve: Serve the soup hot, garnished with fresh parsley, a drizzle of coconut milk, or chili flakes as desired.

Notes

• You can substitute cannellini beans with any white beans of choice like navy or great northern beans.
• For vegan and dairy-free creaminess, coconut milk is preferred over cream.
• The soup can be made ahead and stored in the refrigerator for up to 3 days.
• Adjust seasoning to taste before serving, especially salt and pepper.
• Leftover soup can be frozen for up to 2 months.

Keywords: butternut squash soup, cannellini beans, cozy soup, vegan soup, autumn soup, creamy vegetable soup, healthy soup, easy stovetop soup